Fermented by Charlotte Pike – A beginner’s guide that will help you incorporate fermented foods into your day-to-day eating through making your own sourdough, yogurt, sauerkraut, kefir, kimchi, and more.

Preserving by the Pint by Marisa McClellan – This guide to canning, jarring and making preserves is aimed at urban dwellers and farmer’s market shoppers interested in working with smaller-than-traditional amounts of produce and features 100 recipes.